Pumpkin-Orange Juice for Winter

Cooking method

1. Step 1:

   

   How do you make pumpkin-orange juice? Gather all your ingredients. Wash your canning jars and lids and sterilize them for 10 minutes. Cut open the pumpkin, scoop out the seeds, cut it into pieces, and peel them. Then dice the peeled pumpkin. Wash both the pumpkin and the orange well first.

2. Step 2:

   

   Put the diced pumpkin in a large pot and cover it with the water. Set the pot over high heat, bring it to a boil, then simmer over low heat until tender—about half an hour.

3. Step 3:

   

   After half an hour, once the pumpkin is soft, blend it smooth with an immersion blender right in its cooking water.

4. Step 4:

   

   Add the sugar to the pumpkin and cook over low heat for a few minutes, stirring, until it dissolves. Note that you can adjust the thickness of the juice yourself by adding more water.

5. Step 5:

   

   Meanwhile, squeeze the juice from the oranges and cut a few thin strips of zest.

6. Step 6:

   

   Pour the orange juice into the pot of pumpkin juice, add the strips of zest, and simmer everything over low heat for another five minutes.

7. Step 7:

   

   Pour the hot pumpkin-orange juice into sterile jars and seal them tightly right away.

8. Step 8:

   

   Turn the sealed jars upside down to check that they're airtight and the juice doesn't leak. Leave them like that until cool, then move them to a cupboard or pantry for long-term storage.